Why You’ll Love This Recipe
Mini trifles are the perfect bite-sized version of the classic dessert, combining layers of rich cake, creamy custard, and sweet fruit, all in one individual serving. These mini trifles not only look stunning but also offer a delightful combination of textures and flavors in every spoonful. They’re versatile, easy to customize with your favorite ingredients, and perfect for any occasion, from a casual family dinner to a fancy party. Plus, their individual servings make them ideal for portion control and serving guests!
Ingredients
- 1 box of sponge cake or pound cake (store-bought or homemade)
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups custard (store-bought or homemade)
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
- ½ cup fruit preserves or jam (optional)
- 1-2 tablespoons sherry or fruit juice (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the cake: If using store-bought sponge or pound cake, cut it into small cubes (about 1-inch pieces). If using homemade cake, slice it into layers and cut it into similar-sized cubes. Optionally, drizzle the cake cubes with a little bit of sherry or fruit juice for added moisture.
- Whip the cream: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Assemble the trifles: In individual glass cups or jars, layer the ingredients starting with a layer of cake cubes at the bottom. Add a layer of custard over the cake, followed by a layer of whipped cream. Add a few spoonfuls of mixed berries, then repeat the layers until you reach the top of the cup.
- Finish the trifles: Top each trifle with additional whipped cream, a few more berries, and a drizzle of fruit preserves or jam, if desired.
- Chill and serve: Refrigerate the trifles for at least 2 hours to allow the flavors to meld together and the dessert to firm up. Serve chilled.
Servings and Timing
- Servings: 4-6 individual trifles
- Preparation Time: 20 minutes
- Chill Time: 2 hours
Variations
- Chocolate Trifles: Swap the sponge cake for chocolate cake or brownies for a more decadent version of the trifle.
- Tropical Trifles: Use tropical fruits like mango, pineapple, and coconut in place of the berries for a refreshing twist.
- Vegan Version: Replace the whipped cream with coconut cream and use dairy-free cake and custard.
- Nutty Touch: Add crushed nuts like almonds, pecans, or hazelnuts between the layers for added crunch.
Storage/Reheating
- Storage: Store the trifles covered in the refrigerator for up to 3 days. The cake will soak up some of the custard and whipped cream, making it even more flavorful over time.
- Reheating: Trifles are best served chilled, so there’s no need to reheat. If you prefer your cake layers warmer, you can serve them immediately after assembling without refrigerating.
FAQs
1. Can I use any type of cake for the trifles?
Yes, you can use any type of cake you like, such as pound cake, angel food cake, or even brownies for a richer flavor.
2. Can I make the custard from scratch?
Absolutely! Homemade custard adds a personal touch and extra richness to the trifles. You can easily make it with egg yolks, milk, sugar, and vanilla.
3. How long should I let the trifles chill?
For the best results, chill the trifles for at least 2 hours. This allows the flavors to meld together and the dessert to set.
4. Can I prepare the trifles ahead of time?
Yes, trifles can be prepared the day before and stored in the refrigerator. Just be sure to cover them tightly to keep them fresh.
5. Can I use frozen fruit instead of fresh berries?
Yes, frozen berries work just fine in trifles. Be sure to thaw and drain them to prevent excess liquid from seeping into the layers.
6. Is it possible to make these trifles without custard?
Yes, you can use pudding, whipped mascarpone, or Greek yogurt as a substitute for custard if you prefer a different base.
7. How can I make the trifles less sweet?
If you want to cut down on the sweetness, use less powdered sugar in the whipped cream and opt for unsweetened fruit preserves or jam.
8. Can I add alcohol to the trifles?
Yes, you can drizzle a bit of sherry, rum, or fruit liqueur over the cake layers for an adult version of the trifle.
9. Can I make these mini trifles gluten-free?
Yes, you can use a gluten-free cake mix or make a homemade gluten-free sponge cake to accommodate dietary restrictions.
10. Can I serve the trifles in large bowls instead of individual servings?
Yes, you can layer the ingredients in a large glass bowl and serve it family-style, but individual servings are great for portion control and presentation.
Conclusion
Mini trifles are a delightful and customizable dessert that’s perfect for any event. With their beautiful layers of cake, custard, whipped cream, and fruit, they’re as delicious as they are visually stunning. Whether you stick to the classic version or add your own twist, these trifles are sure to impress your guests and satisfy your sweet tooth!
Print
Mini Trifles
- Total Time: 2 hours 20 minutes
- Yield: 4-6 individual trifles
- Diet: Vegetarian
Description
Mini trifles are individual servings of a layered dessert with cake, custard, whipped cream, and fruit, perfect for any occasion.
Ingredients
- 1 box of sponge cake or pound cake (store-bought or homemade)
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups custard (store-bought or homemade)
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
- ½ cup fruit preserves or jam (optional)
- 1–2 tablespoons sherry or fruit juice (optional)
Instructions
If using store-bought sponge or pound cake, cut it into small cubes (about 1-inch pieces). If using homemade cake, slice it into layers and cut it into similar-sized cubes. Optionally, drizzle the cake cubes with a little bit of sherry or fruit juice for added moisture.
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
- In individual glass cups or jars, layer the ingredients starting with a layer of cake cubes at the bottom. Add a layer of custard over the cake, followed by a layer of whipped cream. Add a few spoonfuls of mixed berries, then repeat the layers until you reach the top of the cup.
- Top each trifle with additional whipped cream, a few more berries, and a drizzle of fruit preserves or jam, if desired.
- Refrigerate the trifles for at least 2 hours to allow the flavors to meld together and the dessert to firm up. Serve chilled.
Notes
- Use any type of cake like pound cake, angel food cake, or brownies.
- For a vegan version, use coconut cream instead of whipped cream and opt for dairy-free custard and cake.
- Frozen fruit can be used, but make sure to thaw and drain it before using.
- To reduce sweetness, use unsweetened fruit preserves and less powdered sugar in the whipped cream.
- Trifles can be prepared a day ahead and stored in the fridge.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 trifle
- Calories: 250
- Sugar: 28g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
